Hot and sour chickpea soup
-1.5 cups cooked chickpeas
(a quick and easy alternative to canned chickpeas: soak a big batch of chickpeas in a crockpot for 24 hours. Place on a cookie sheet in the freezer. When they’re frozen, break into pieces and store in a ziplock bag.)
-3-4 big leaves/stalks of chard
-1 cup of lentils, soaked in boiled water for 15-30 minutes
-1 small onion
-1 green chilli, with seeds, chopped in to small pieces (if you like it HOT add another one)
-1/2 ts cumin
-½ ts turmeric
-1/2 ts salt (or more to taste)
-3 tablespoons coconut cream
-4 tablespoons lime juice
-3 cups of water
-2 ts cooking oil
-1 inch (cubed) piece of ginger, shredded with fine grater
Heat oil on a pan. Fry onions with green chili and ginger. Add cumin, turmeric and salt. Transfer to crockpot or large pot on stove. Add chickpeas, water, lentils, and chard. Cook until lentils are soft. 10 mins before serving add coconut cream and lime juice.
Serve over brown rice.
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